GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Artesia Radishes
Grower
Amanda
Location
Barre, Vermont
Seasonality
October - February
Bergamot
Blanched Escarole
Bloomsdale Spinach
Comice Pear
Esmee Arugula
Fingerling Japanese Sweet Potatoes
Florida Pomelos
Gold Nugget Tangerines
Green Cara Caras
Green Meat Radishes
Hachiya Persimmons
January King Cabbage
Kabu (Tokyo) Turnip - Large
Kyoto (Kintoki Red) Carrots
Local Verona Radicchio
Mountain Rose Apples
Orange Carrots
Orange Carrots - Extra
Purple Daikon Radishes
Radicchio Castelfranco
Radicchio Treviso
Rainbow Carrots
Red Dragon Carrots
Rosa del Veneto Radicchio
Scarlet Queen Turnips
Verona Radicchio
Yuzu
EARLY
Esmee Arugula
Grown by David in Thermal, CA
Esmee Arugula is back in. The blistering heat of California’s Central Valley has mellowed, allowing the greens to thrive. Picked young, the immature greens hold an impactful flavor: deep peppery spice and notes of horseradish that hit the back of your nose, with a gentle sweetness that adds balance to the bite. Tender, yet sturdy, these are not your average salad greens.
David saves seeds yearly, selecting plants best suited to the Coachella Valley's extreme climate. Adapted to the region, he grows them outdoors without chemical intervention, harvesting them by hand once they reach the ideal size. His farm is also uniquely situated in a dried ocean basin, where the salinity in the soil imparts a minerality to the leaves.
PEAK
Puntarelle
Grown by Amanda in Barre, VT
We’re seeing one of the most successful seasons yet for local Puntarelle. A combination of favorable growing conditions and high germination rates has led to a bumper crop. Regardless of the reason, it is exciting to see these chicories flourish. Deep verdant outer leaves give way to leggy, crisp shoots, bursting with bitterness and a hint of sweetness.
Amanda is one of the growers we speak about the most, as her unending commitment, curiosity, and passion mean we receive some of the best-tasting and highest-quality local chicories. Growing radicchios is a time-consuming and risky process, as each variety requires intense care and attention.
LATE
Chanterelles
Foraged in Washington
Chanterelles are coming to a close. The Pacific Northwest has had a dry Fall, and our team of foragers is reporting that patches are less available. Despite the impending end, these mushrooms are clinging to their peak season flavor and aroma: fruity, with strong woody notes, reminiscent of the forest floor they grew out of.
Go Deeper
See all
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
United States
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